Pumpkin Cheddar Mac 'N Cheese - cooking recipe

Ingredients

1 lb whole wheat pasta
4 tablespoons butter
3 tablespoons flour
1 cup amber beer or 1 cup chicken stock
2 tablespoons honey or 2 tablespoons maple syrup
2 cups whole milk
1/2 teaspoon allspice
1 teaspoon ground mustard
1 pinch cayenne pepper
grated fresh nutmeg, to taste
1 (14 ounce) can pumpkin puree
2 1/2 cups shredded sharp cheddar cheese, divided
sweet paprika, for sprinkling
chopped chives (to garnish)

Preparation

Bring a large pot of water to a boil. Salt it and cook the pasta to al dente. Drain and reserve.
Pre heat the broiler.
Melt the butter in a saucepan over medium heat.Whisk in the flour, cook for 1 minute, then raise the heat a bit and add the beer or chicken stocl. Reduce until almost evaporated, then whick in the honey or maple syrup and milk. season with allspice, mustard, cayenne, a little freshly grated nutmeg and some salt and pepper. Thicken to coat a spoon, couple of minutes, then taste to adjust the seasonings.
Whisk in the pumpkin puree, then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole dish. SPrinkle with the remaining cheese and a light dusting of paprila. Broil to brown and bubble. Garnish with chopped chives.